AahareBahare

Shukto is a Bengali delicacy but has Portuguese origin. During the time of Portuguese Colonization in India, in case of West Bengal they dominate over the Hooghly region (1579-1672). They used to cook it during that time. Shukto is a not spicy mixed vegetable dish with Uchche or bitter gourd (which has Indian origin) and builir dal vada or even sundried lentils bora, cooked in milk gravy. It has no use of Onion Garlic in it. We bongs treat shukto as a special dish in occasion like annaprasan, birthday etc as a veg side in lunch. An exclusive bengali spice 'radhuni' is used whrn cooked for an occasion. It tastes delicious. There is a famous Bengali song depicting you are judged as a good chef if you can prepare shukto. Cuisine : Bengali,  Servings : 4 people Nutritional facts of cooked veges Builir Dal Ingredients for Builir Dal Fried Vada : 1. Builir dal/urad - 100 gms 2. Fennel - 1/2 tbsp 3. Green chili - 1 piece 4. A pinch of asafoetid

SoyaBean Curry Soyabeans originated in South-east Asia and were first domesticated by Chinese farmers around 1100 BC. By the first century AD, soyabeans were grown in Japan and many other countries. Following the Second World War, the United States experienced a period of increasing prosperity. Demand for meat consumption increased as people’s diets improved. Livestock producers found that soyabean meal was the preferred source of protein at an affordable cost. Chickens, turkeys, cattle and hogs were fed diets containing tens of millions of tons of soyabean meal each year. This increase in the use of soyabean meal for livestock. One of my favorite veg recipe. Soya makes a great addition to the protein component of a balanced vegetarian meal plan. Like mushrooms, soya also makes a good replacement for meat. I used Nutrela’s soya chunks and would highly recommend it. Soya meat or soya chunks or nuggets is a defatted soya flour product, a by-product of extr

                  Aloo Bhaate or mashed potatoes is the most basic dish in Bengali cuisine, often served with hot rice and dal or ghee-bhaat ☺☺.                     When we think of our lunch after a long tiring day , I see my maa tilting over the covered pot of rice on another utensil; draining out the rice water from the rice. The steam fogging the sink and making her face all hazy, I know there would be a potato or two inside that hot steaming pot of rice. When we are recovering from illness, we sooth our stomach and soul. A big ball of mashed potato welcomes me always with a smile.                     It is quite common in a Bengali cuisine to have all kinds of veges in a “Bhaate” – bittergourd, okra, pointed gourd, taro and so much more. The vegetables are then drizzled with mustard oil and served as a side-dish. Just, throw the vegetables in the same pot that cooks the rice, n , Voila ! its done. Nutrition Facts       For a Serving Size of  1 cup  ( 210 g)